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Method for preparing high gamma-amino butyric acid instant tea powder
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A technology of aminobutyric acid and instant tea powder, which is applied in the direction of tea extraction, etc., can solve the problems of limited development and utilization of γ-aminobutyric acid tea leaves, addition of natural functional additives, etc. effect of value
Active Publication Date: 2015-05-20
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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Abstract
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Problems solved by technology
However, because γ-aminobutyric acid tea is difficult to add to food as a natural functional additive, the in-depth development and utilization of γ-aminobutyric acid tea is limited to a certain extent
Method used
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Embodiment 1
[0017] 1) Weigh 3000 grams of deionized water and use it as a solvent to extract 500 grams of fresh tea leaves for 2 hours at 25°C (fresh tea leaves are fresh tea leaves in spring, summer, autumn and winter, and the raw materials of fresh tea leaves need to be kneaded, cut and crushed to about 20 mesh);
[0018] 2) After 2 hours, add oxygen and react at 25°C for 2 hours;
[0019] 3) Repeat 1) and 2) once to obtain the extract;
[0020] 4) butterfly separation of the above extract under the condition of 4000-7000 rpm;
[0021] 5) Concentrating the above clarified liquid to 25-30% using a centrifugal falling film evaporator;
[0022] 6) The concentrated solution is dried by vacuum freeze-drying method to obtain γ-aminobutyric acid instant tea powder (the content of γ-aminobutyric acid is 20 mg / g).
Embodiment 2
[0024] 1) Weigh 10,000 grams of deionized water and use it as a solvent to extract 1,000 grams of tea leaves at 30°C for 2 hours (the fresh tea leaves can be used in spring, summer, autumn, and winter, and the raw materials of the fresh tea leaves need to be kneaded, cut and crushed to about 20 mesh );
[0025] 2) After 2 hours, add oxygen and react at 30°C for 2 hours;
[0026] 3) Repeat 1) and 2) once to obtain the extract;
[0027] 4) butterfly separation of the above extract under the condition of 4000-7000 rpm;
[0028] 5) Concentrating the above clarified liquid to 25-30% using a centrifugal falling film evaporator;
[0029] 6) The concentrated solution is dried by vacuum freeze-drying method to obtain γ-aminobutyric acid instant tea powder (the content of γ-aminobutyric acid is 25.5 mg / g).
Embodiment 3
[0031] 1) Weigh 8,000 grams of deionized water and use it as a solvent to extract 1,000 grams of tea leaves at 40°C for 2 hours (the fresh tea leaves can be used in spring, summer, autumn, and winter, and the raw materials of the fresh tea leaves need to be kneaded, cut, and crushed to about 20 meshes) );
[0032] 2) After 2 hours, add oxygen and react at 40°C for 2 hours;
[0033] 3) Repeat 1) and 2) once to obtain the extract;
[0034] 4) butterfly separation of the above extract under the condition of 4000-7000 rpm;
[0035] 5) Concentrating the above clarified liquid to 25-30% using a centrifugal falling film evaporator;
[0036] 6) The concentrated solution was dried by vacuum freeze-drying method to obtain γ-aminobutyric acid instant tea powder (the content of γ-aminobutyric acid was 23 mg / g).
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Abstract
The invention relates to a method for preparing instant tea powder, in particular to a method for preparing high gamma-amino butyric acid instant tea powder by extracting fresh tea leaves through a coercing method, and provides a method for preparing instant tea through a coercing method. The method can improve the content of gamma-amino butyric acid in the instant tea, and is low in processing cost. The method comprises the following steps of: rubbing and cutting fresh tea leaves; performing soakage extraction on the fresh tea leaves at the temperature of between 25 and 40DEG C for 2 to 8 hours by using deionized water or pure water, alternately introducing oxygen every 2 hours, and reacting at the temperature of between 25 and 40DEG C for 2 hours; and centrifuging, filtering, concentrating and drying an extracting solution to obtain a crystal product. The novel instant tea is prepared from the fresh tea leaves by the coercing method, and the obtained product has the characteristic of high content of the gamma-amino butyric acid.
Description
technical field [0001] The invention relates to a preparation method of instant tea powder, in particular to a preparation method of high γ-aminobutyric acid instant tea powder. Background technique [0002] In 1950, gamma-aminobutyric acid was first found in the brain extract of higher mammals. Medical scientists have proved that γ-aminobutyric acid is an inhibitory transmitter substance in the central nervous system and one of the most important neurotransmitters in brain tissue. It has various physiological activities such as lowering blood pressure, anticonvulsant, analgesia, improving brain function, mental stability, promoting long-term memory, promoting growth hormone secretion, activating kidney function, and liver function. However, the content of γ-aminobutyric acid in ordinary tea is relatively low, generally between 0.02 and 0.2 mg / g. If the concentration of γ-aminobutyric acid in tea reaches 1.5 mg / g, it will have a recognized functional component effect. [0...
Claims
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Application Information
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